Chili Con Carne

My dad did a lot of the cooking when I was a child and one of his signature meals when the weather got cooler was always Chili Con Carne. Back then my dad always had to make a separate chili for me with no beans and no hot spices.  He would make fun of me for it saying that basically what I was eating should not be considered chili haha and I guess he was right.  Now that I'm an adult, I like the beans in it and I love it spicy! Due to medical reasons my dad forgot how to make his chili and never wrote it down, so I have been trying to play with different recipes to come up with one similar.  I haven't been able to make one just like my dad used to make us, but I have perfected a Chili of my own.  
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Ingredients:

• 3 lbs of 90% Lean Ground Beef
• 1 TBSP of Olive Oil
• 1 Large Cooking Onion, Diced
• 1 Large Green Bell Pepper, Diced
• 3 Cloves of Garlic, Minced
• 4 TBSP of Worcestershire Sauce 
• 2 tsp. of Ground Cumin
• 5 TBSP of Chili Powder
• 2 TBSP of Mexican Hot Chili Powder (found in the spice isle) )
• 10 oz can of Rotel Original Diced Tomatoes and Green Chilies
• 1 1/2 cups of Beef Stock
• 12 oz Jar of Medium Chili Sauce (Wegmans Brand)
• 2 1/2-3 cups of water (I just filled the Chili Jar Bottle twice with water)
• Salt and Pepper to Season
• 16 oz can of Bush's Dark Kidney Beans
• 16 oz can of Bush's Light Kidney Beans
• *Optional Shredded Monterrey or Cheddar Cheese to sprinkle on top when serving

Procedure:

• Dice your Bell Pepper and Large Onion and Mince Garlic and set to the side.  

• In a Large Pot, heat Olive Oil on Medium High Heat.
• Add Ground Beef and cook until thoroughly cooked, breaking it into crumbles.
• Season with Salt and Pepper.

• Add the Diced Pepper and Onion and Minced Garlic and cook for about 5 minutes.

• Add the Worcestershire Sauce, Cumin, Chili Powder and Mexican Chili Powder and cook for about 5 minutes.

• Add the Chili Sauce, Water, Beef Stock, and Rotel Tomatoes.

• Bring Heat to a Simmer and cover the pot leaving it partially opened to let the liquid absorb.
• Let simmer for 30 minutes.

• After 30 minutes, Rinse the Kidney Beans in water and add them to the Chili Mixture.

• Let cook for another hour with the lid partially opened and stir the chili about every 20 minutes. Add more Salt if needed.

• Serve it up in bowls (My husband and I love ours with Shredded Cheese and homemade biscuits)

~*~Enjoy!~*~